Yet with so many benefits, this ancient plant could easily be the next big thing in foodie circles.
Sorghum is a healthy whole grain packed with fiber, protein, and a variety of micronutrients.
You’re in for a nutty, earthy, chewy treat.
Sorghum isnaturally gluten-free, so it’s a great choice for people with trouble digesting gluten.
The other bonus: sorghum’s sustainability.
TheNational Sorghum Producershave even trademarked it as The Resource Conserving CropTM.
It’s higher in calories than these other grain options but also wayhigher in fiber.
It also packs twice as muchprotein as other plant-based sourceslike quinoa and couscous per serving.
These good gut bugs feast on fiber, ultimately creating short-chain fatty acids (SCFA).
“One SCFA is called butyrate, which is a powerfulsupporter of your immune system2.
One way to combat excess dietary sodium is to balance it with potassium.
The antioxidants in these chewy grains have their own positive effect on blood pressure.
Sorghum contains more than twice the protein of other grains, an impressive20.4 grams per cup1.
Plenty of retailers supply a variety of sorghum products by mail.
Whenever possible, choose an organic variety for reduced environmental footprint.
In place of sorghum flour,gluten-free grainslike buckwheat flour or chickpea flour should do the trick.
Other perspectives on sorghum
Though sorghum is a healthy food, it might not be for everyone.
(The theory behind Whole30goes that proteins in grains increase gut permeability, leading to inflammation.)
Still, for most people, the benefits of sorghum probably outweigh any drawbacks.
Protein is essential for muscle growth and body composition, while fiber is needed for a healthy gut microbiome.
We’d recommend using sorghum in place of less nutrient-dense refined grains like white rice when possible.
But there may be other cases where you’ll want to skip sorghum.
Also, if you have celiac disease, look for a certified gluten-free sorghum.
A certified GF product will ensure you don’t get any cross-contamination.
FAQ
What does sorghum taste like?
Mild, earthy, and nutty are words most people use to describe sorghum’s flavor.
When cooked, it has a pleasantly chewy texture that might remind you of rice or quinoa.
What grain is sorghum similar to?
Sorghum is actually a relative of cornbut the two don’t bear much similarity in cooked, ready-to-eat form.
Or, if you make it as a porridge, it can resemble oatmeal.
What is sorghum used for?
What is sorghumnotused for?
The only downside might be that it’s a bit harder to come by than some other common grains.
While you’re at it,here are some more ancient grainsto add to your plate.
